ArticleThe Pan African medical journal2014
Risks, precipitants and clinical presentation of gastro-oesophageal reflux disease at the Kilimanjaro Christian medical centre in Tanzania [corrected].
Article in The Pan African medical journal, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 1 paper.
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1 citing paper in PubMed, 2 citations in OpenAlex.
- Elimination of Dietary Triggers Is Successful in Treating Symptoms of Gastroesophageal Reflux Disease.Digestive diseases and sciences · 2021Article
Corrections and comments
- Erratum issuedCorrigendum: Risks, precipitants and clinical presentation of gastro-oesophageal reflux disease at the Kilimanjaro Christian Medical Centre in Tanzania.2015 · Mgwaya, Magafu [corrected to Magafu, Mgaywa Gilbert Mjungu Damas]; Urasa, Sarah [corrected to Urasa, Sarah Japhet]
Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionRisk factors and precipitants of gastro-oesophageal disease (GERD) differ widely in communities. We conducted an observational study to describe these risks, precipitants and clinical presentation of GERD patients at Kilimanjaro Christian Medical Centre (KCMC) in Tanzania.
methodsWe consecutively recruited 92 GERD patients who were referred for endoscopy at KCMC from March to November 2008. Using structured questionnaire risk factors, precipitants and symptoms of GERD were enquired. Their upper gastrointestinal endoscopic findings were as well documented.
resultsThe mean (±SD) age of the study population was 47.32 (±17) years. Reported symptoms included water brash (37%), dyspepsia (6%), chronic cough (11%) and hemoptysis (5%). More than half (56%) of the patients surveyed identified food precipitants for their GERD symptoms. Triggers of GERD symptoms were boiled beans 19%, spicy food 11%, sour/fermented meals 10%, roasted tomato 9%, silver cyprinid fish (dagaa)5%,beans with cooked green banana (matoke) 2% and fermented milk 1%. Most of the studied patients had normal body mass index (52%), and 25% admitted to be consuming alcohol though they didn't associate it with their GERD symptoms. The most common endoscopy finding was 'loose lower oesophageal sphincter (85%).
conclusionMost GERD patients referred for endoscopy at KCMC were found to have water brash and 'loose lower oesophageal sphincters' as described by endoscopists to denote mechanical abnormality of the lower oesophageal sphincter. GERD symptoms were precipitated by common locally available food and spices [corrected].
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